Korean Cucumber Salad


When I first started cooking I spent hours on www.allrecipes.com printing out any recipe that appealed to me. I quickly found out that I'd need to purchase a binder to hold all of these recipes and probably some dividers so I could find recipes easily.

This is one of the first recipes that I printed. Back then, I was cooking for my mom. She wasn't a big fan of this recipe so I only made it a few times. When I started cooking for Tom, he didn't like most vegetables so this recipe just sat in the Side Dish divider patiently waiting to be used again.

Last week when Tom told me that I could make any healthy recipe that I wanted and he would try it, I immediately knew I would make this recipe this week.

Korean Cucumber Salad
Slightly Adapted from: www.allrecipes.com
Servings: 4
Printer Friendly 

    • 1 cucumber, thinly sliced
    • 1 carrot, peeled
    • 1 tbsp. white vinegar
    • 1 tsp. granulated sugar
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. fresh cracked black pepper
    • 1 tbsp. sesame seeds
    • 1/2 tsp. olive oil
1. Combine the cucumber, carrot, vinegar, sugar, red pepper flakes and black pepper into a medium sized bowl. Stir well to combine all of the ingredients. Refrigerate for 20 minutes.
2. In a small pan, heat the olive oil. Once hot, add the sesame seeds and cook over medium heat until toasted.
3. Drain the oil from the sesame seeds. Sprinkle the sesame seeds over the cucumber salad and serve immediately.

Since I knew Tom would at least try this, I decided to add the sugar to the recipe because I know he hates the taste of vinegar. He didn't end up liking it, but I though the sugar was a nice addition to make this dish milder. If you're a fan of sour and spicy, try it without the sugar.

I really like how this recipe goes well with so many different meals. You could have it with a Korean BBQ Beef as recommended on Allrecipes.com, or serve it with Parmesan Sesame Chicken like I did, or even have it out as a side dish at a cookout.

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